These Softbatch Cream Cheese Chocolate Chip Cookies are chewy and super tasty! The cream cheese makes them extra soft and gives a nice twist to the classic cookie flavor.
Honestly, every bite is like a hug, and I can never stop at just one! 🍪 I love how quick they are to whip up, and they’re perfect for sharing—or not! No judgment here if you keep them all to yourself!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. You can substitute it with whole wheat flour for a nuttier taste, but keep in mind the cookies might turn out denser.
Cream Cheese: Here’s the secret to super soft cookies! If you don’t have it, Greek yogurt can work as a lighter substitute, but the texture will be different.
Chocolate Chips: Semi-sweet are my favorite for a balanced sweetness. If you like darker chocolate, go for bittersweet chips. Or to save calories, use mini chips for more distribution of chocolate per bite!
Butter: Unsalted is what you want for control over salt levels. If you’re in a pinch, you can use margarine, but the flavor might vary a bit.
Nuts: Nuts add a nice crunch; I like walnuts or pecans. If you’re nut-free, just leave them out without a problem!
How Do I Get My Cookies to Be Soft and Chewy?
Achieving the perfect soft and chewy cookie is all about the right balance of ingredients and baking time. Here’s what I recommend:
- Make sure your butter and cream cheese are really soft, almost to the point of melting, to create a fluffy mixture.
- Do not overmix after adding the flour—mix just until combined. Overmixing leads to tough cookies.
- Watch your baking time! Take them out when the edges start turning golden, even if the centers look slightly underbaked.
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prep and 10-12 minutes to bake. So, you’ll be enjoying these delicious softbatch cookies in about 30 minutes. Quick and easy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper so the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the dry ingredients. Once mixed, set this bowl aside for later.
3. Cream the Butter and Cheese:
In a large mixing bowl, combine the softened butter, cream cheese, brown sugar, and granulated sugar. Using a mixer or a sturdy spoon, cream these ingredients together until the mixture is light and fluffy. This step is essential for achieving soft cookies!
4. Add Vanilla and Egg:
Next, add the vanilla extract and the egg to the creamy mixture. Mix everything together until it’s well combined and smooth. You want it to look deliciously creamy!
5. Combine Dry and Wet Ingredients:
Now, take the bowl of dry ingredients and gradually add it to the wet mixture. Stir gently just until everything is incorporated. Be careful not to overmix—this keeps your cookies soft!
6. Fold in Chocolate Chips and Nuts:
Time to fold in the semi-sweet chocolate chips and chopped nuts if you’re using them. Gently mix until they are spread throughout the dough.
7. Shape the Cookies:
Using a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie so they have room to spread.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. You’ll know they’re ready when the edges are golden, but the centers still look soft—they’ll continue to bake a bit once out of the oven.
9. Cool and Transfer:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set up. Then, transfer them to a wire rack to cool completely.
10. Enjoy Your Cookies!
Now it’s time for the best part: enjoy your soft, gooey cream cheese chocolate chip cookies! Share them with friends or keep them all for yourself. They won’t last long!
Can I Substitute the Cream Cheese?
Yes, if you don’t have cream cheese on hand, you can substitute it with an equal amount of sour cream or mascarpone cheese for a similar creamy texture. Keep in mind that this may slightly alter the flavor, making it a bit tangier with sour cream.
How Can I Make These Cookies More Chewy?
For chewier cookies, try adding an extra egg yolk or reducing the baking time by a minute or two. This keeps the centers softer and enhances that chewy texture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping it into balls and placing them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag and store for up to 3 months. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
What’s the Best Way to Store Leftover Cookies?
To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to a week. You can also place a slice of bread in the container to help maintain moisture and softness!
